Art of making jellies and apparatus therefor



Jan, 13. 1925. 1,522,701

J. C. RIPPERTON I ART OF MAKING JELLIES AND APPARATUS THEREFOR Filed Nov. 30', 1921 den. l3, i925.

JOHN C. BIPPER-TGN. 0F HONOLULU, TERRITORY OE HA'WAII.

ART OF LEAKING JELLIES AND APPARATUS THEREFOR.

Application filed November 30, 3.921. Serial No. 518,913.

To all whom it may concern:

Be it known that I, Jorrn C. Rirrnu'ron. a citizen of the United States of r-iinerica, residing Honolulu, in the city and coui'ity of Honolulu and Territory of Hawaii. have invented certain. new and useful l'marovemerits in the Art or Making Jellies and Apparatus Theretor of which the following is a specification.

This invention relates to the art of making jellies and apparatus therefor. and the principal object of the improvement is to enable an attendant to determine with practically absolute accuracy, whether or not the material has been sufiiciently cooked.

ihe improvement is particularly applicable to the cooking of materials in the mals ing of jelly, as it is well known that it the cooking; is interrupted at a particular point or in a particular conditionott the material. a proper jell will result, otherwise the materialremains semi-liquid and requires recooking.

The process consists essentially in immediately cooling a small portion of the cookinp; material to set the pectin of the mass and thus permit such portion to jell. and is carried out by providing a medium which may be reduced to a sufficiently-cooled temperature, an d which may be introduced into the cooking material and immediately withdrawn. The material collected on the medium will of course be reduced to substantially the temperature of the medium, and will term as drops or globules. The character of these drops or globules will determine the cooking point ofthe material with particularreference to its reaching a proper jell on being allowed to cool.

The apparatus by which the process is conveniently carried out is illustrated in the accompanying drawings, in which Fig. 1 is a perspective view illustrating the particular type of device and the method of reducing" the same to the proper temperature.

Fig. 2 is an elevation of a slightly modified form.

The apparatus includes a cylindrical rodlike body 1, having a rounded end 2 and diametrically reduced at 3, slightly ab'cwe the rounded end. This rod-like body, while shown of solid formation in Fig. 1, may, if desired, be of hollow type that is. a tube. as indicated at 4 in Fig. 2.

The solid member 1, in being arranged for testing purposes is immersed in a receptacle, here shown as an ordinary drinking 5 in which there is sufficient ice or ice water to reduce the temperature Oi the member 1 to substantially that or the ice. In the form shown in Fig. 2, the tube-like member may be filled with ice water or finely divided particles of ice and also immersed in the ice container 5, as in the other form.

in either instance. the tem erature of the member is reduced to substantially that or ice water; that is, materially cooled. and in use, is wiped dry exterior y, and then the rounded end 9. is dipped into the cooking jelly or other material to be tested. In the case of materials for making jelly, in connection with which the invention is particularly (:lesigned. the testing member when withdrawn from the material will have collected some of the material on the rounded end. it the cooking material has not reached the proper stage to permit it to jell on cooling, the drops collected on the rounded end 2 of the member will quickly and readily drop oil said end. It the material has reached. a stage for an ordinary jell, the drops collected on the rounded end oi the member will adhere to the member and stretch out to a considerable degree hel'ore dropping off. If an unusually stiff jell is required of the material, the cooking is continued until the drops on the member will not drop off.

The process then consists in a convenient withdrawal of such a portion of the cooking material as will permit the formation of a drop or drops and subjecting this withdrawn portion to an artificial temperature somewhat lower than that to which the material would be subjected it allowed to cool in a normal way. This low temperature will average with the heat of the cooked material, so that the material withdrawn on the device will reach the usual normal jell temperature. and thus the probability of the material at the then cooked point of properly jelling is readily determinable.

lVhile preferring that the member used as the testing; element be constructed of glass, this detail is not important as other materi als are obviously equally serviceable. The main requirement is that the element be formed to facilitate the cooked material l Hi forming; in drops, and that the element be capable of being readily reduced to a temperature substantially to or about 82 F.

The process here involved is directed to testing the tendency of the pectin ot' a elly forming mass to set and at the same time determining the character of that set, Whether soft, medium, or hard, is one Wherein there is provided an element terminally constructed to facilitate the formation of drops in the material flowing doWn said element, artificially cooling such element to a point below that of the atmosphere, dipping the element into the cooking mass and Withdrawing the same to permit the mass to form in drops from the end of the element. The artificial cooling of the element causes the cooking mass when lifted on the element from the vessel to practically at once assume substantially an atmospheric temperature, and hence the jelling tendency of the mass is substantially tested under atmospheric conditions. This test may be performed immediately above the vessel in which the cooking is occurring as the loW temperature of the article introduced combined With the natural cooling of the mass after it is removed from the vessel Will render the test substantially that of atmospheric conditions, Which it is highly desirable should be the conditions for the test, as the final set of the jelly mass is under atmospheric conditions.

Claims: 7

1. That improvement in the art of testing the jelling tendency of a cooking mass to determine the tendency of the pectin to set and the character of that set, consisting in providing an element terminally constructed to form drops in a mass collected on the element, artificially cooling the element materially below that of the atmosphere, dipping the element into the cooking mass and immediately Withdrawing the same With a portion of the material adhering to the element, and permitting said Withdrawn material to form in drops at the end of said element, to thereby determine from the character of said drops the tendency of the pectin of the mass to set and the character of that set under substantially atmospheric conditions.

2. A ,elly testing, device, comprising a hollow rod-like element diametrically re dnced near one end to form a comparative short nez-k of slightly less than the normal diameter of the element, the end of the elen'icnt beyond the neck being closed and sub stantially rounded With approximately the normal diameter of the element, the bore of the element extending through the neck and to the rounded end to'permit the ready introduction of a chilling medium to such rounded end.

In testimony whereof I afiix my signature.

JOHN C. RIPPERTON. 

